Wild Garlic Pesto
Wild Garlic is fantastic to cook with and one of my favourite ingredients. It is delicious and sweet with a garlicky flavour. This Wild Garlic Pesto is easy to make, delicious and Oil free. It can be stirred through pasta, swirled through soups and stews or served as a condiment to baked potatoes. Try using it as a salad dressing or popping a few spoons into your favourite sandwich.
Equipment
- blender
- Glass Jar 200ml
Ingredients
- 100 gr Wild Garlic leaves
- ½ cup of Sunflower Seeds
- 1/4 cup of Hemp Seeds
- 4 Tbsp of Nutritional Yeast
- 1 Lemon zest and juice
- 1 tsp Freshly cracked black pepper
- 1 pinch of chilli flakes optional
Instructions
- Wash wild garlic leaves really well and dry them in a salad spinner.
- Dry roast the Sunflower seeds in a medium hot pan or oven. Set them aside and let them cool down.
- Add the Wild Garlic Leaves, roasted Sunflower and hemp seeds, Nutritional Yeast, Lemon zest and juice with a few good cracks of black pepper to a food processor.
- Blend until smooth, scrape the sides down as you go. Add a splash of water if needed to thin the Pesto.
- Transfer the pesto to a clean jar with a lid. Keep it in the fridge up to 1 weeks. I like to have it within 2-4 days. You can also freeze it and depending on your freezer it will keep for up to 6 months.
- Use it in pasta dishes, as a dressing or a dip. Try my super nutritious Lentil and Wild Garlic Salad.
Notes
Wild garlic is a medium-sized bulbous perennial with a distinctive pungent garlicky smell that pervades woodlands in spring. If you can’t find Wild Garlic you can use Basil, Coriander or Parsley instead, it will have a very different taste but still delicious.